Diastatic Malt Powder #60 - 150g
Tender, golden bread guaranteed. Commonly used in bread baking to help yeast grow efficiently during fermentation for a good strong rise and oven spring. Also produces bread with a tender texture. Use it to make crisp, yeasted waffles, bagels, doughnuts, or brioche or slider buns. Recommended dosage: 0.1% to 0.5% of the flour weight.
- The "60" refers to the Degrees Lintner (°L), a measure of the diastatic power (enzymatic strength) of the malt.
- A #60 malt is a standard, balanced strength for bread-making, providing enough enzymatic action to improve dough without overwhelming it.
Best For: Yeasted breads, bagels, and pizza doughs, especially when using organic or whole wheat flours that lack added enzymes.
150g Tub.
Tender, golden bread guaranteed. Commonly used in bread baking to help yeast grow efficiently during fermentation for a good strong rise and oven spring. Also produces bread with a tender texture. Use it to make crisp, yeasted waffles, bagels, doughnuts, or brioche or slider buns. Recommended dosage: 0.1% to 0.5% of the flour weight.
- The "60" refers to the Degrees Lintner (°L), a measure of the diastatic power (enzymatic strength) of the malt.
- A #60 malt is a standard, balanced strength for bread-making, providing enough enzymatic action to improve dough without overwhelming it.
Best For: Yeasted breads, bagels, and pizza doughs, especially when using organic or whole wheat flours that lack added enzymes.
150g Tub.
Original: $2.94
-70%$2.94
$0.88Description
Tender, golden bread guaranteed. Commonly used in bread baking to help yeast grow efficiently during fermentation for a good strong rise and oven spring. Also produces bread with a tender texture. Use it to make crisp, yeasted waffles, bagels, doughnuts, or brioche or slider buns. Recommended dosage: 0.1% to 0.5% of the flour weight.
- The "60" refers to the Degrees Lintner (°L), a measure of the diastatic power (enzymatic strength) of the malt.
- A #60 malt is a standard, balanced strength for bread-making, providing enough enzymatic action to improve dough without overwhelming it.
Best For: Yeasted breads, bagels, and pizza doughs, especially when using organic or whole wheat flours that lack added enzymes.
150g Tub.
